The Ferguson Recipes – Recipes, Plain & Simple
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👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Classic Shrimp Scampi
Classic Shrimp Scampi
{Serving suggestion only*}
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Indulge in restaurant-quality elegance at home with this classic shrimp scampi that transforms simple ingredients into pure luxury. Succulent jumbo shrimp dance in a silky garlic-butter sauce, kissed with white wine and bright lemon, then tossed with perfectly al dente linguine. The aromatic combination of extra-virgin olive oil, fresh parsley, and a hint of red pepper flakes creates layers of flavor that will transport you straight to an Italian coastal trattoria. This sophisticated yet surprisingly simple dish delivers impressive results in just minutes, making it perfect for weeknight dinners or special occasions. Ready in under 30 minutes, it's proof that the finest pleasures often come from the simplest preparations. - Claude
No Jump Zone
Ingredients
Kosher salt
12 oz linguine
1 1/4 lbs large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 tsp red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 Tbsp unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley
Directions
Bring a large pot of salted water to a boil.
Add the linguine and cook as the label directs.
Reserve 1 cup cooking water, then drain.
Meanwhile, season the shrimp with salt.
Heat the olive oil in a large skillet over medium-high heat.
Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute.
Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side.
Remove the shrimp to a plate.
Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water.
Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed.
Season with salt and stir in the parsley.
Serve with lemon wedges.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 485; Total Fat: 15g (Saturated Fat: 6g); Cholesterol: 245mg; Sodium: 890mg; Total Carbohydrates: 67g (Dietary Fiber: 3g, Sugars: 3g); Protein: 34g; Calories from Fat: 135 (28%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Recipe adapted from Food Network Kitchen. For best results, don't overcook the shrimp - they should be pink and just cooked through. The reserved pasta water helps create a silky sauce that clings perfectly to the linguine.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: shrimp, scampi, linguine, garlic, butter, italian
🗂️ Categories: 🐟 Fish & Seafood, 🍝 Pasta Dishes, 🍝 Italian, 🍽️ Dinner, ⏱️ Quick Meals
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Classic Shrimp Scampi was added on August 11, 2025 and last updated on August 11, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Seolleongtang (Korean Ox Bone Soup)
Some soups are more than a meal — they're a ritual. Seolleongtang is one of Korea's most beloved comfort foods, a milky white ox bone soup that has been simmering in Korean kitchens and street stalls for centuries. The broth gets its signature ivory color and deeply savory richness not from spices…
Seolleongtang (Korean Ox Bone Soup)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
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  • You WILL find each instruction on its own line. (Well, mostly.)
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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